Vegetarian

Tuna-safe salad for a lunchtime staple on Meatless Monday

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2. Wash the celery and cut into long pieces; place in a small food processor. Process until the celery is minced. 3. Scrape the celery into the bowl with the mashed chickpeas. Add the mayonnaise, relish, soy sauce, nutritional yeast, onion powder, salt, kelp granules or powder, lemon juice and plenty of fresh-cracked black pepper. Mix until everything is thoroughly combined. This recipe makes enough for four or five generous sandwiches.

You can also add red onions, bell peppers or anything else you'd like. Taste and adjust for personal preference; you might like more mayo or relish or -- you never know -- kelp.

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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen

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